
As I said in my previous post, I decided to try and translate my grandmother's stuffed artichoke recipe to something easy to understand. I believe I knocked it out of the park on the first try. OK I'm lying, my sister is the person responsible for cracking the code.
We may have been a bit too generous with the stuffing, creating large pumpkin-sized full-course meals, rather than appetizers. If you use a lighter hand, however, you may be able to stuff additional artichokes, creating generous appetizer-size portions for your entire family.
Stuffed Artichokes
6 Medium-Large Artichokes
1 Whole Loaf of Sliced Bread
1 cup Grated Parmesan Cheese
10 oz. pkg. of button mushrooms
Salt & pepper to taste
Approx. 1/4 cup olive oil, or enough to moisten
2 cloves garlic
Juice of 1 lemon
For Stuffing:
*Finely grate a whole loaf of sliced bread and add to a large mixing bowl
*Add salt and pepper to taste
*Add Parmesan cheese and mix well
*Mince mushrooms and sauté them in a tbsp of extra virgin olive oil
*Add the mushrooms to the rest of the ingredients and mix together.
*Add juice of 1 lemon to mixture
*Add 1/4 cup olive oil to mixture
Cooking:
*Cut off a little of the top of the artichoke.
*Rinse out the artichoke
*Put enough water in a pan to cook, cover the artichokes about 1/2 the way
*Crush 2 cloves of garlic and add to pot
*Open up each artichoke leaf and stuff with the stuffing. Sprinkle with a little bit of oil.
*Put enough water in a pan to cook but not cover the artichokes.
*Bring to a boil, then immediately turn to simmer. Simmer slightly covered for 30-45 minutes.
*When the leaves come out easily, they're done.
How to Eat:
*Rip off each leaf, with stuffing attached, and scrape off with your teeth to enjoy
That looks out of this world. Next time artichokes are on sale I'm trying this!! Thank you!
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